Kalyana Rasam

I always take pride that  the two most prepared items  in our kitchen , the rasam and sambar has been perfected over the years through several trials and many varieties are being prepared, yet there always comes the time when you sit down to a scrumptious wedding feast and served hot sambar or rasam , you start yearning , wistfully, why cant we get the exact taste like the kalyana rasam .

After watching a tv programme  recently, where this was prepared and after trying several times myself , am convinced that I got almost 99 percent the taste of the wedding rasam or in short the Kalyan rasam.

You can also try and find out how this recipe works for you too.


1 small berry size Tamarind         
4  Tomatoes  if using small ones or 3 nos will do.                               
1 ½   tbsp  Toor dal
1 tsp of any home made rasam powder you have  ( although this is really not necessary as we are going to add the freshly roasted and ground powder towards the end, but I like to add my home made powder too in the first stage of boiling .)
Pinch of turmeric powder
Pinch of asafoetida
Salt to taste
Sprigs of curry leaves
Chopped coriander leaves for garnishing.

Roast and grind

 2 tsp Coriander Seeds  
1 tsp ghee
2 tsp toor dal
1 tsp pepper
2 red dry chillis
½ tsp cumin seeds

For tempering
1 tsp ghee/oil
1/ tsp mustard seeds
2 tsp of cumin  and pepper  ground powder ( no need to roast ) 


Keep the tamrind soaked in warm water and  extract the juice.. Cook the toor dal  in a pressure cooker when you cook rice.. Keep this aside when it is cooked .Mash the dal well.
Roast and grind ingredients given under the heading. Keep aside when powdered.
 After extracting juice from tamrind, , pour in a vessel used to make rasam and keep on gas, add turmeric powder, pinch of asafoetida, chop two  tomatoes , salt, sprigs of curry leaves.Let this boil.
Make a puree of the other two tomatoes and add it to the mixture , to give a lovely red colour to the rasam.
If you feel the whole mixture after adding tomato puree seems thick , add little water  and  let the raw rasam mixture come to a fine boil.
By now you kitchen will emanate fine rasam aroma, but wait it is not over, once the raw smell  is gone , time to add the mashed dal and add two or 3 cups of more water to the rasam to a thin consistency. Let this boil for couple of minutes till it froths. At this stage add the ground powder which we prepared previously and give a  minutes boil, Now a different even more enticing aroma will envelope your kitchen and I bet you cant wait to get it ready and have  it with hot rice all by itself without waiting for veggies to get ready,. Just a papad will suffice.
Last step is give the tadka or the tempering with oil, mustard seeds and pour into the rasam, a tempering with ghee will definitely be very tasty . Now ad the cumin pepper powder to the tempering. Garnish with chopped coriander leaves.


Actually, I feel this kind of rasam preparation is good for those who do not have ready rasam powder in bulk in the kitchen and do this very rarely; they can adopt this method which is definitely the best you will see after tasting the rasam. In fact I keep the weeks stock of roasted ground ready powder  to prepare this kind of rasam every day.